Sour storage

In the 1950 s, crude oils were either corrosive (sour), or non-corrosive (sweet). Crudes containing more than 6 ppm of dissolved H2S were classed as sour because, beyond this limit, corrosion was observed on the walls of storage tanks by formation of scales of pyrophoric iron sulfides. 

E. A. Morris, III, D. M. Dziewulski, D. H. Pope, and S. T. Paakko-nen. Field and laboratory studies into the detection and treatment of inicrobiologically influenced souring (MIS) in natural gas storage facilities. In Proceedings Volume. 49th Annu NACE Int Corrosion Conf (Corrosion 94) (Baltimore, MD, 2/27-3/4), 1994. 

The chemical, instrumental and sensory data presented above indicated that storage of cooked beef affects the lipid composition and concomitantly, the flavor of beef. The data also indicated that primary tastes like bitter and sour are affected by storage. 

The typical flavour of sour cherries is produced during processing into wine, liqueur, juice, jam or fruit sauce. Benzaldehyde has been determined to be the most important aroma compound in sour cherries [82], but benzyl alcohol, eu-genol and vanillin are also important flavour compounds (Table 7.2, Fig. 7.5) [83]. Growing and storage conditions affect the concentration of benzaldehyde, benzyl alcohol, eugenol and vanillin [83, 84], and cold and rainy weather produces sour cherries with a less delicate sour cherry aroma [83]. 

The sour oil from each three-phase separator is metered and commingled, and flows to a stabilizer where the hydrogen sulfide and light hydrocarbons are removed. The crude product to storage is controlled at 10-psi Reid vapor pressure and less than 50-ppm hydrogen sulfide. 

Goel, M. C., Kulshrestha, D. C., Marth, E. H., Francis, D. W., Bradshaw, J. G. and Read, R. B., Jr. 1971. Fate of coliforms in yogurt, buttermilk, sour cream, and cottage cheese during refrigerated storage. J. Milk Food Technol. 34, 54-58. 

Minor, T. E. and Marth, E. H. 1972. Fate of Staphyloccus aureus in cultured butter-milk, sour cream, and yogurt during storage. J. Milk food TechnoL 35, 302-306. 

Phenolic compounds are of interest due to their potential contribution to the taste (astrin-gency, bitterness, and sourness) and formation of off-flavor in foods, including tea, coffee, and various fruit juices, during storage. Their influence on the appearance of food products, such as haze formation and discoloration associated with browning in apple and grape products, is also significant. Furthermore, analysis of these phenolic compounds can permit taxonomic classification of the source of foods. The importance of each phenolic compound and its association with the quality of various foods is described further in Sec. IV, on food applications. 

Sensory evaluation of the relative strengths of each taste (sweet, sour, umami, salty, bitter and brothy) among beef, pork and chicken soups prepared after storage showed that the intensity of umami and brothy tastes was weakest in beef soup (Fig. 5) (Rhue, M.R., University of Tokyo, unpublished data.). There was less Glu in beef than in pork and chicken. The addition of Glu into beef soup to bring up the Glu concentration equal to those in pork and chicken soups made the umami and brothy tastes in the beef soup similar to those in pork and chicken soups. From this observation, Glu seemes to play a very important role in the umami and brothy tastes of meats. This experiment showed that other free amino acids also contribute somewhat to the meaty taste. 

Jamaica rum wash consists of the following substances mixed with water (i) molasses (2) skimmings from the sugar boiler which sour during storage and (3) dunder, i.e. residue which remains in the pot still after the distillation of the rum this is fermented and then distilled in a pot... 

Barber, B., Ortola, C., Barber, S., and Fernandez, F. 1992. Storage of packaged white bread. III. Effects of sour dough and addition of acids on bread characteristics. Z. Lebensm. Unters. Forsch 194, 442 149. 

The flat sour gets its name from the fact that the can shows no distention and the food develops a very sour taste due to the formation of acid. This condition is not recognized nearly so early as the swell, due to the fact that there is no external evidence of trouble to attract attention. Furthermore, the breaking down of tissue and tbe formation of acid is a slower process than that of the gas formation. Flat sours are rarely recognized under two weeks and frequently not until after a month. If the trouble be due to thermophilic forma, then storage of only partially cooled cans in a warm warehouse will favor the development. 

For sour water strippers odor or HiS problems at the storage tank 0. 6 to 1 m layer of oil on top of water missing/oil layer exceeds 0.6 to 1 m depth/faulty inert gas operation. 

Van Dijk, E., Walspurger, S.., Cobden, P. and Van den Brink, R. (2011b) Sour SEWGS application in IGCC. 6th Trondheim Conference on CO2 Capture, Transport and Storage TCCS-6. Trondheim, June 14-16 2011. 

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